Gorditas Recipe

Gorditas Recipe
By isabeleats.com

Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings!

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 16 Servings

Ingredients:
2 cups masa harina
1 3/4 cups to 2 cups water
1 teaspoon salt
* CLICK TO SEE FULL INGREDIENTS *




Instructions:

Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.

Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.

Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.

etc

etc

For Full Instruction: isabeleats.com

Rated 4/5 based on 1829 Reviews

Mexican Street Corn Cups

Mexican Street Corn Cups
By favfamilyrecipes.com

Delicious! Tasty! I want more and more!

Prep time: 00:10
Cook time: 00:5
Total time: 00:15

Yield: 4 Servings

Ingredients:
2 Tbsp sugar
1 lb. frozen corn
1/4 c. mayonnaise
1/4 c. sour cream
1/2 tsp. Sriracha or to taste
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Bring 1 c. of water to a boil and add sugar.

When water is boiling, add corn and cover with lid.

Simmer corn for 3-5 minutes or until corn is cooked though and tender.

etc

etc

For Full Instruction: favfamilyrecipes.com

Rated 4/5 based on 1828 Reviews

Beef Empanadas Recipe

Beef Empanadas Recipe
By lilluna.com

Our favorite Mexican dish - Beef Empanadas in Red Chili sauce. This crispy, airy taco made from dough and filled with red chile sauce, shredded beef, and olives is one of our favorite Mexican recipes!

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 12 Servings

Ingredients:
3 cups flour
1 tbsp baking powder
1 tbsp salt
1/2 cup shortening or lard
1 1/4 cups water
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Dough: Mix all ingredients together with a wooden spoon until mixed well and a little sticky. Pinch away a golf ball size piece of dough and roll into a ball. Set onto a plate and cover with seran wrap for 4-6 hours (we usually make ours in the morning to be ready for dinner)

Coat meat with red enchilada sauce and add a small can of diced olives (however much you like). Set aside.

Roll out dough ball on a floured surface to about a 5-6 inch round.

etc

etc

For Full Instruction: lilluna.com

Rated 4/5 based on 1827 Reviews

Mexican Trash Casserole

Mexican Trash Casserole
By http://yumyreciipe.blogspot.com

Delicious! Tasty! I want more and more!

Yield: 1 Servings

Ingredients:
1 bag Nacho Doritos, crushed.
2 Cups shredded chicken
2 Cups shredded cheese--or more (I always use more!!)
1 Can Cream of chicken soup
1 Can ro'tel tomatoes
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray.

Mix together all ingredients BUT Doritos.

Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top.

etc

etc

For Full Instruction: http://yumyreciipe.blogspot.com

Rated 4/5 based on 1826 Reviews

Instant Pot Authentic Mexican Rice

Instant Pot Authentic Mexican Rice
By tastesbetterfromscratch.com

This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico-- it's completely authentic-- and I've adapted it to cook perfectly in the Instant Pot!

Prep time: 00:10
Cook time: 00:13
Total time: 00:23

Yield: 6 Servings

Ingredients:
1 1/2 cups long grain white rice
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Rinse the rice until the water runs clear. Drain well.

Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.

Add rice and saute, stirring often, until lightly golden, about 5 minutes.

etc

etc

For Full Instruction: tastesbetterfromscratch.com

Rated 4/5 based on 1825 Reviews

Authentic Enchilada Sauce Recipe

Authentic Enchilada Sauce Recipe
By thriftandspice.com

Learn how to make this authentic red enchilada sauce. It's super delicious and so easy to make!

Prep time: 00:5
Cook time: 00:25
Total time: 00:30

Yield: 6 Servings

Ingredients:
8 dried guajillo chilies cleaned with stems and seeds removed
2 cloves garlic
1/4 piece onion white
1/4 Abuelita chocolate tablet
2 tbs vegetable oil
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Bring chiles and about 4 cups of water to a boil over medium high heat and let boil for about 10 minutes or until softened.

Transfer the chiles, 2 1/2 cups of the chile water, the garlic, and onion to a blender and blend for a couple of minutes.

Add 2 tablespoons of oil to a pot over medium heat.

etc

etc

For Full Instruction: thriftandspice.com

Rated 4/5 based on 1824 Reviews

Shrimp & Avocado Tostadas

Shrimp & Avocado Tostadas
By dinnersdishesanddesserts.com

Shrimp & Avocado Tostadas - a fun and easy way to get Mexican food on weeknights, in minutes! Crispy tostadas topped with guacamole, spiced shrimp, and your favorite salsa.

Prep time: 00:5
Cook time: 00:10
Total time: 00:15

Yield: 4 Servings

Ingredients:
1 1/2 pounds peeled and deviened shrimp
1 lime, , juiced
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp tsp paprika
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Preheat oven to 350 degrees. Spread tostada shells onto a baking sheet. Place in oven, and cook for 5 minutes, flipping the shells half way through.

In a bowl, toss shrimp together with lime juice, garlic powder, cayenne, paprika and cumin.

In a large skillet heat olive oil over medium high heat. Add shrimp, and cook for 2-3 minutes, flip and cook for 2 more minutes, or until fully cooked. *Cook time will vary depending on the size of the shrimp.

etc

etc

For Full Instruction: dinnersdishesanddesserts.com

Rated 4/5 based on 1823 Reviews

Authentic Chile Colorado

Authentic Chile Colorado
By isabeleats.com

This Chile Colorado recipe combines tender pieces of beef with a rich and flavorful red chile sauce. Serve with rice for an authentic Mexican dinner!

Prep time: 00:15
Cook time: 00:35
Total time: 00:50

Yield: 6 Servings

Ingredients:
8 dried Guajillo chiles, stems removed and seeded
2 dried Ancho chiles, stems removed and seeded
1 dried Arbol chile, stem removed and seeded (or more if you like spicy food)
1/2 medium yellow onion, quartered
1 teaspoon dried oregano
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a medium pot, add dried Guajillo chiles, Ancho chiles, Arbol chiles, and onion to a medium pot. Cover with water until chiles and onions are completely submerged and bring to a boil over high heat. Once boiling, remove from heat, cover and let it sit for 20 minute to soften the peppers.

Using a slotted spoon, transfer the softened chiles and onions into a large blender. Add in 1 cup of the chile-soaked water, the dried oregano, salt, garlic and cumin. Blend until smooth. Add some of the beef broth from the meat ingredients as needed if the mixture is too thick for your blender.

Once the red chile sauce is as smooth as possible, pour it through a strainer into a bowl, pushing down on the solids that accumulate to get as much moisture out as possible. Discard the solids.

etc

etc

For Full Instruction: isabeleats.com

Rated 4/5 based on 1822 Reviews

Stacked Beef Enchiladas

Stacked Beef Enchiladas
By onceuponachef.com

With layers of corn tortillas, ground beef, roasted salsa, & cheese, this stacked beef enchilada casserole is a family-pleaser.

Total time: 00:65

Yield: 8 Servings

Ingredients:
1-1/2 pounds 90% lean ground beef
1/2 teaspoon baking soda
2 tablespoons vegetable oil
1-1/2 teaspoons chipotle chili powder (see note)
2-1/2 teaspoons ground cumin
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.

While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.

Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.

etc

etc

For Full Instruction: onceuponachef.com

Rated 4/5 based on 1821 Reviews

Authentic Homemade Tamales

Authentic Homemade Tamales
By howtofeedaloon.com

Authentic Homemade Tamales are something magical. This is a recipe for both chicken and pork tamales. They are the real deal. About as good as you'll find. So heart-warming and steeped in history and cherished by families generation after generation. We absolutely love them. They freeze very well, too.

Prep time: 00:120
Cook time: 00:240
Total time: 00:360

Yield: 12 Servings

Ingredients:
1 lb tomatillos (10 to 12), husked, stemmed and rinsed
2 to 3 fresh jalapenos stemmed
4 large garlic cloves peeled and roughly chopped
1 1/2 tbsp olive oil
3 1/2 cups chicken stock
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).

Let soak for at least 2 hours.

Place the tomatillos and jalapenos in a medium sauce pan and cover with water. Bring to a boil then lower to a smooth simmer.

etc

etc

For Full Instruction: howtofeedaloon.com

Rated 4/5 based on 1820 Reviews

Carnitas (Mexican Slow Cooker Pulled Pork)

Carnitas (Mexican Slow Cooker Pulled Pork)
By recipetineats.com

These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Prep time: 00:15
Cook time: 00:360
Total time: 00:375

Yield: 10 Servings

Ingredients:
2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
2 1/2 tsp salt
1 tsp black pepper
1 onion , chopped
1 jalapeno , deseeded, chopped
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Rinse and dry the pork shoulder, rub all over with salt and pepper.

Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

etc

etc

For Full Instruction: recipetineats.com

Rated 4/5 based on 1819 Reviews

Slow Cooker Mexican Chicken

Slow Cooker Mexican Chicken
By theflavoursofkitchen.com

This Low Carb Slow Cooker Mexican Chicken Soup is full of Mexican flavors. This delicious soup has everything that you would need to comfort yourself in winter.

Prep time: 00:10
Cook time: 00:240
Total time: 00:250

Yield: 5 Servings

Ingredients:
400 grams boneless skinless chicken breast
200 gms plum tomato Fire-roasted
1 medium onion
1 tbsp Minced garlic
1 red bell pepper
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion start to brown a little bit.

To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.

Cover and let it cook on high 2-3 hours.

etc

etc

For Full Instruction: theflavoursofkitchen.com

Rated 4/5 based on 1818 Reviews

Jalapeno Cheddar Corn Cornbread

Jalapeno Cheddar Corn Cornbread
By seasonsandsuppers.ca

Delicious skillet cornbread, flavoured with roasted jalapenos, cheddar cheese and corn kernels. A great use for left-over cooked corn!

Prep time: 00:15
Cook time: 00:30
Total time: 00:45

Yield: 8 Servings

Ingredients:
1 1/4 cups all-purpose flour
1 cup fine cornmeal
1 Tbsp baking powder
1 1/2 tsp kosher salt (1 tsp. if using fine salt)
4 large eggs
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Place diced jalapenos in skillet, then place in a 10-inch top diameter cast iron skillet in cold oven on middle rack. Preheat oven to 400and leave skillet with jalapenos in oven as it preheats. in pre-heating oven. Check periodically to make sure they aren't burning and to give them a quick stir. Remove when they are lightly browned and allow to cool. Return skillet immediately to oven.

In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.

In a medium bowl, lightly beat eggs in a medium to blend. Whisk in corn/cream mixture and cheddar cheese. 
Set aside.

etc

etc

For Full Instruction: seasonsandsuppers.ca

Rated 4/5 based on 1817 Reviews

Mexican Street Corn Casserole

Mexican Street Corn Casserole
By easyfamilyrecipes.com

Delicious! Tasty! I want more and more!

Prep time: 00:5
Cook time: 00:30
Total time: 00:35

Yield: 8 Servings

Ingredients:
32 oz frozen corn thawed
1/2 cup mayonnaise
1/2 cup sour cream
1.5 tsp chili powder
1/2 tsp garlic powder
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Preheat the oven to 350˚F

Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.

Bake for 30-40 minutes or until heated through and the sides begin to bubble.

etc

etc

For Full Instruction: easyfamilyrecipes.com

Rated 4/5 based on 1816 Reviews

Restaurant Salsa

Restaurant Salsa
By thecozycook.com

This Restaurant salsa recipe is by far the best one out there- it tastes just like it's straight from the kitchen of a Mexican Restaurant.

Prep time: 00:5
Cook time: 00:5
Total time: 00:10

Yield: 4 Servings

Ingredients:
28 oz. whole plum tomatoes, with the juice 1 large can
1 small white onion peeled and roughly chopped
1-2 jalapeño peppers diced, with seeds removed
3 cloves garlic chopped
2 Tablespoons lime juice
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Pulse all ingredients thoroughly in a food processor until it’s reached your preferred texture. (You can also use a blender)

Refrigerate for a minimum of 30-60 minutes, the longer the flavors can blend together, the better!

Serve with your favorite Mexican foods and enjoy!

etc

etc

For Full Instruction: thecozycook.com

Rated 4/5 based on 1815 Reviews

Bean and Cheese Pupusas

Bean and Cheese Pupusas
By sustainingthepowers.com

Salvadorean Pupusas are pillowy bean and cheese-stuffed corn tortillas.

Prep time: 00:15
Cook time: 00:5
Total time: 00:20

Yield: 10 Servings

Ingredients:
2 cups Maseca Instant Corn Masa Mix (not the kind for Tamales), available at most grocery stores or here on Amazon
1.5 cups water
2 Tablespoons vegetable oil
1/4 teaspoon salt
1 cup re-fried beans (canned or homemade)
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Mix maseca, water, oil, and salt in a medium bowl until well combined. Dough should be moist and have the texture of play-dough. It should not crack when pinched. If dough is too dry, add more water, 1 tablespoon at a time until the right consistency is reached.

Cover dough and allow it to rest while mixing the filling.

Heat re-fried beans for 30 seconds in the microwave to soften. Combine with shredded cheese.

etc

etc

For Full Instruction: sustainingthepowers.com

Rated 4/5 based on 1814 Reviews

Authentic Carne Asada Recipe

Authentic Carne Asada Recipe
By houseofnasheats.com

This authentic carne asada recipe makes the most delicious grilled beef that is perfect for eating on its own or adding to tacos, salads, or burritos!

Prep time: 00:10
Cook time: 00:15
Total time: 00:25

Yield: 6 Servings

Ingredients:
2 pounds skirt steak, flank steak, or beef flap meat
1/3 cup orange juice
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons soy sauce
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Place the meat in a large gallon-size zip-tight bag or glass bowl. Mix together all of the remaining marinade ingredients, then pour over the meat. Seal the ziploc bag tightly and squish the marinade around the meat to make sure it is covering all parts of the meat, then place in the refrigerator and allow to marinate for at least 5 hours, up to 12 hours.

Heat a grill to high heat and clean and lightly oil the grates. When the grill is hot, add the meat and grill to your desired level of doneness, between 5-8 minutes per side, depending on the thickness of the meat.

Remove the meat from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices. Serve with tortillas, beans, rice, and pico de gallo.

etc

etc

For Full Instruction: houseofnasheats.com

Rated 4/5 based on 1813 Reviews

Trash Can Nachos

Trash Can Nachos
By delish.com

Delicious! Tasty! I want more and more!

Prep time: 00:20
Cook time: 00:40
Total time: 00:60

Yield: 12 Servings

Ingredients:
2 small tomatoes, chopped
1/2 c. diced red onion
1 jalapeño, seeded and minced
1/4 c. freshly chopped cilantro
1 tbsp. lime juice
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula hot sauce, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside.

In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in Cholula hot sauce and cheddar. Season with salt and pepper.

etc

etc

For Full Instruction: delish.com

Rated 4/5 based on 1812 Reviews

Mexican Coleslaw

Mexican Coleslaw
By spicysouthernkitchen.com

Mexican Coleslaw is a creamy coleslaw loaded with South of the Border flavors.

Prep time: 00:15
Total time: 00:15

Yield: 1 Servings

Ingredients:
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons lime juice
1/2 packet taco seasoning
1 (14-ounce) bag coleslaw mix
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.

In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.

Add mayonnaise mixture and stir to combine.

etc

etc

For Full Instruction: spicysouthernkitchen.com

Rated 4/5 based on 1811 Reviews

Best Ground Beef Taco Meat

Best Ground Beef Taco Meat
By houseofyumm.com

The absolute BEST ground beef Taco Meat! An easy to make homemade taco seasoning and a secret ingredient that makes this the most flavorful and juiciest taco meat EVER! Perfect for loading up on soft or hard shell tacos and topping with all your favorites!

Prep time: 00:2
Cook time: 00:10
Total time: 00:12

Yield: 10 Servings

Ingredients:
1 pound ground beef (70-80% lean)
1 tablespoon Chili Powder
1/2 teaspoon Salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Cook the ground beef fully, drain grease, then add 1/2 cup tomato sauce and taco seasoning.

Allow to simmer for 5 minutes.

Add to tacos shells or use in any other recipes that call for taco meat.

etc

etc

For Full Instruction: houseofyumm.com

Rated 4/5 based on 1810 Reviews

Mexican Corn Salad

Mexican Corn Salad
By adishofdailylife.com

This simple and delicious 15 minute Chili Lime Mexican Corn Salad can be used either as an appetizer or side dish for any Mexican dinner or your next cookout.

Yield: 10 Servings

Ingredients:
10 ears corn
3 tablespoons fresh cilantro, chopped
1/2 cup mayo
1 teaspoon chili powder
2 tablespoons lime juice
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Shuck and cook corn, cut kernels from corn. Boiling will take you 3-4 minutes.

Mix corn and chopped cilantro together, set aside.

Combine mayonnaise, chili powder and lime juice. Mix well.

etc

etc

For Full Instruction: adishofdailylife.com

Rated 4/5 based on 1809 Reviews

How to Make Gorditas

How to Make Gorditas
By thriftandspice.com

Gorditas are the perfect way to transform leftovers such as beans, chicken and much more!

Prep time: 00:10
Cook time: 00:16
Total time: 00:26

Yield: 8 Servings

Ingredients:
2 cups Maseca
1/2 tsp salt
1 3/4 cup water
* CLICK TO SEE FULL INGREDIENTS *




Instructions:

In a large bowl combine the Maseca, salt and water. Mix together thoroughly with hands.

Form the dough into about 8 or 9 equal sized balls.

Flatten the balls one at a time using a tortilla press or a heavy bottomed pot and 2 squares of plastic such as a ziploc bag cut down the sides. Don't flatten too much. It should be thicker than a tortilla.

etc

etc

For Full Instruction: thriftandspice.com

Rated 4/5 based on 1808 Reviews

Mexican Hot Chocolate

Mexican Hot Chocolate
By http://littlespicejar.com

A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be!

Prep time: 00:5
Cook time: 00:120
Total time: 00:125

Yield: 6 Servings

Ingredients:
1 tablespoon cocoa powder
1/3 cup hot water
4 ounces chopped bittersweet chocolate
1/2 can (7 ounces) sweetened condensed milk
1 stick cinnamon (optional)
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a small bowl combine the hot water and the cocoa powder, stir until smooth.

In the base of the slow cooker, add the bittersweet chocolate, condensed milk, cinnamon stick, cinnamon powder, nutmeg, chili powder, whole milk, along with the cocoa powder mixture. Heat on low for 2 hours, stirring every 30 minutes or so.

Serve warm with marshmallows, whipped cream, chocolate syrup, or chocolate shavings.

etc

etc

For Full Instruction: http://littlespicejar.com

Rated 4/5 based on 1807 Reviews

Mexican Tamales

Mexican Tamales
By thecentsableshoppin.com

The traditional Mexican tamale filled with beans and cheese, some with potatoes, mole and cheese, and steamed in your Instant Pot in 30 minutes!

Yield: 1 Servings

Ingredients:
1 C. prepared Peruano beans (or, substitute pinto beans)
8 oz pepper jack cheese, cut into slices 1/2" x 4" by 1/4" thick
2 russet potatoes, mashed
1 tsp sea salt
1 C. red mole (recipe linked above)
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

To make the beans: place 1 C. of rinsed, dry beans in your instant pot with 5 C. water. Place the lid on the Instant Pot, close the valve and allow to cook on high (manual) for 45 minutes. Allow the pressure to release naturally for 10 minutes then do a quick release. Drain and keep the water - place the beans in your high quality blender with 1 tsp salt, and gradually add a little water at a time so that they blend into a nice consistency - not too thick but not thin. Set them to the side in a large bowl.

To make the potato and red mole mixture: skin 2 large russet potatoes - cut in half and place on the steamer rack in your Instant Pot. Add 1/2 C. water and place the lid on the pot. Close the valve. Set the pot for 10 minutes on high (manual). Release the pressure, remove the potatoes and coarsely mash. Add salt and set aside.

Fill up a clean sink with cold water to the halfway point and place the corn husks in the water. Place a heavy plate atop the husks so as to keep them submerged.

etc

etc

For Full Instruction: thecentsableshoppin.com

Rated 4/5 based on 1806 Reviews

Copycat Meximelts

Copycat Meximelts
By lifewiththecrustcutoff.com

Copycat Meximelts are a drive thru favorite you can make at home! Melty cheese, flavorful beef and pico make these a family favorite!

Yield: 1 Servings

Ingredients:
1 pound ground beef
1 envelope taco seasoning or homemade equivalent
8 oz pepperjack shredded
8 oz cheddar or colby shredded
8-10 tortillas
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Brown and drain the ground beef.

Season with taco seasoning.

Place some cheddar cheese on each tortilla (these are supposed to be extra cheesy)

etc

etc

For Full Instruction: lifewiththecrustcutoff.com

Rated 4/5 based on 1805 Reviews

Easy Mexican Fried Ice Cream

Easy Mexican Fried Ice Cream
By houseofyumm.com

An easy to make Mexican Fried Ice Cream. All the flavors of the classic without the actual frying!! Perfect individual desserts for summer!

Prep time: 00:195
Total time: 00:195

Yield: 3 Servings

Ingredients:
3 large scoops of vanilla ice cream (or frozen yogurt)
2 tablespoons white granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter
2 cups corn flakes (crushed)
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.

Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 5 minutes or until the corn flakes are toasted.

In a small bowl combine the white sugar and remaining cinnamon.

etc

etc

For Full Instruction: houseofyumm.com

Rated 4/5 based on 1804 Reviews

One Pan Mexican Quinoa

One Pan Mexican Quinoa
By veganheaven.org

This vegan one pot Mexican quinoa with black beans and corn is one of my favorite vegan weeknight dinners! It's super easy to make, incredibly healthy, and so delicious. Plus, it's packed with protein! Serve it with fresh parsley and avocado for an extra boost of nutrients.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 4 Servings

Ingredients:
1 small red onion, chopped
3 cloves of garlic, minced
2 bell peppers, chopped (I used an orange and a red one)
1 cup quinoa, uncooked and pre-rinsed
1 1/2 cup vegetable broth
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.

Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.

Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.

etc

etc

For Full Instruction: veganheaven.org

Rated 4/5 based on 1803 Reviews

Cream Cheese And Chicken Taquitos Recipe

Cream Cheese And Chicken Taquitos Recipe
By lilluna.com

You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

Prep time: 00:5
Cook time: 00:10
Total time: 00:15

Yield: 12 Servings

Ingredients:
3 cups chicken cooked and shredded
6 oz cream cheese softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups colby jack cheese
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Heat ½" oil in a sauce pan on medium heat.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.

Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.

etc

etc

For Full Instruction: lilluna.com

Rated 4/5 based on 1802 Reviews

Carne Guisada

Carne Guisada
By kawalingpinoy.com

Carne Guisada with tender beef slices and potatoes braised in tomatoes for an easy weeknight dinner. It's hearty, tasty and fantastic with rice!

Prep time: 00:10
Cook time: 00:70
Total time: 00:80

Yield: 4 Servings

Ingredients:
1 tablespoon oil
1 onion, peeled and chopped
2 cloves garlic
2 pounds chuck steak, sliced thinly
3 large Roma tomatoes, chopped
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a dutch oven or wide skillet over medium heat, heat oil.

Add onions and garlic and cook until softened.

Add beef and cook until lightly browned.

etc

etc

For Full Instruction: kawalingpinoy.com

Rated 4/5 based on 1801 Reviews

Creamy Tomatillo Avocado Salsa

Creamy Tomatillo Avocado Salsa
By everydaylatina.com

Tomatillos, jalapeños, cilantro and avocado come together to create this spicy and creamy tomatillo avocado salsa perfect for your next tacos, burritos or whatever you want to add it to.

Yield: 1 Servings

Ingredients:
2 jalapeños
1/2 white onion
7 medium tomatillos
1 garlic clove
1 cup cilantro
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Boil the jalapeños, white onion, tomatillos, and garlic in plenty of water until soft, about 8-10 minutes.

Once soft, drain the water and let the vegetables cool.

Add the cooked vegetables to a blender or food processor.

etc

etc

For Full Instruction: everydaylatina.com

Rated 4/5 based on 1800 Reviews

Low Carb Sour Cream Chicken Enchiladas Skillet Recipe

Low Carb Sour Cream Chicken Enchiladas Skillet Recipe
By 730sagestreet.com

This cheesy low carb sour cream chicken enchiladas recipe is a delicious, quick & easy keto dinner. It has 7 grams of net carbs per serving.

Prep time: 00:5
Cook time: 00:30
Total time: 00:35

Yield: 6 Servings

Ingredients:
3 tablespoons butter
3 tsp arrowroot powder
6 tsp water
2 cups chicken broth
1/2 teaspoon kosher salt
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a large skillet, heat butter over medium heat until melted.

Make a slurry with the arrowroot and water (mix them together and stir until smooth) and add to butter.

Whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.

etc

etc

For Full Instruction: 730sagestreet.com

Rated 4/5 based on 1799 Reviews

Whole30 Chipotle Beef & Avocado Bowls

Whole30 Chipotle Beef & Avocado Bowls
By 40aprons.com

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!

Prep time: 00:10
Cook time: 00:20
Total time: 00:30

Yield: 1 Servings

Ingredients:
1 poblano pepper
1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.

Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated, just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple minutes until bubbly and a bit thickened. Remove from heat.

etc

etc

For Full Instruction: 40aprons.com

Rated 4/5 based on 1798 Reviews

Grilled Chicken Street Tacos

Grilled Chicken Street Tacos
By tastesbetterfromscratch.com

Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!

Prep time: 00:15
Cook time: 00:10
Total time: 00:25

Yield: 4 Servings

Ingredients:
1.5 pounds boneless skinless chicken thighs
20-22 mini white corn tortillas , warmed on a skillet*
Pico de gallo
1 /2 cup fresh cilantro , chopped
fresh lime juice
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.

Refrigerate for at least 1 hour or up to overnight.

Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.

etc

etc

For Full Instruction: tastesbetterfromscratch.com

Rated 4/5 based on 1797 Reviews

Spanish Rice Recipe

Spanish Rice Recipe
By lilluna.com

Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.

Prep time: 00:5
Cook time: 00:40
Total time: 00:45

Yield: 8 Servings

Ingredients:
2 cups long grain rice
1/4 cup oil
8 oz tomato sauce
6 stems cilantro (optional)
1 tsp salt
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

etc

etc

For Full Instruction: lilluna.com

Rated 4/5 based on 1796 Reviews

Shredded Mexican Beef

Shredded Mexican Beef
By fromvalerieskitchen.com

This extremely tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

Prep time: 00:5
Cook time: 00:300
Total time: 00:305

Yield: 8 Servings

Ingredients:
2-3/4 to 3 pound boneless beef chuck roast
1 (7 ounce) can diced green chiles (don't drain)
2 cloves garlic minced
2 tablespoons chili powder
1 teaspoon dried oregano
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Preheat oven to 300 degrees.

Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a second sheet of foil to ensure the cooking liquid will not leak out during the cooking time. Place in a large baking or roasting pan.

Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan.

etc

etc

For Full Instruction: fromvalerieskitchen.com

Rated 4/5 based on 1795 Reviews

Chicken Taco Mexican Pinwheels

Chicken Taco Mexican Pinwheels
By thechunkychef.com

A creamy filling made with chicken taco flavors is spread over a soft flour tortilla and rolled up to make the most delicious Mexican pinwheels ever!

Prep time: 00:15
Total time: 00:15

Yield: 12 Servings

Ingredients:
12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
1/2 cup sour cream
2 cups shredded chicken **see recipe notes below
1.5 Tbsp taco seasoning (choose your favorite)
1 1/2 cups shredded Mexican cheese
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Combine all ingredients in a large mixing bowl, stirring until well combined.

Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.

Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.

etc

etc

For Full Instruction: thechunkychef.com

Rated 4/5 based on 1794 Reviews

Authentic Carne Asada

Authentic Carne Asada
By thestayathomechef.com

Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.

Prep time: 00:120
Cook time: 00:20
Total time: 00:140

Yield: 6 Servings

Ingredients:
2 limes juiced
4 cloves garlic crushed
1/2 cup orange juice
1 cup chopped fresh cilantro
1/2 teaspoon salt
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

Heat an outdoor grill to high heat.

etc

etc

For Full Instruction: thestayathomechef.com

Rated 4/5 based on 1793 Reviews

Tres Leches Cake

Tres Leches Cake
By tastesbetterfromscratch.com

The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!

Prep time: 00:90
Cook time: 00:40
Total time: 00:130

Yield: 12 Servings

Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs , separated
1 cup granulated sugar , divided
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.

In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.

Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.

etc

etc

For Full Instruction: tastesbetterfromscratch.com

Rated 4/5 based on 1792 Reviews

Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken
By carlsbadcravings.com

Delicious! Tasty! I want more and more!

Prep time: 00:5
Cook time: 00:240
Total time: 00:245

Yield: 6 Servings

Ingredients:
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

etc

etc

etc

For Full Instruction: carlsbadcravings.com

Rated 4/5 based on 1791 Reviews

3-Ingredient Authentic Mexican Corn Tortillas

3-Ingredient Authentic Mexican Corn Tortillas
By isabeleats.com

This 3-Ingredient Authentic Mexican Corn Tortillas recipe is the best! They're better than store bought tortillas, are healthy and are a great gluten-free option.

Prep time: 00:65
Cook time: 00:10
Total time: 00:75

Yield: 12 Servings

Ingredients:
2 cups masa harina
1 1/2 cups hot water, plus more if necessary
1/2 teaspoon sea salt
* CLICK TO SEE FULL INGREDIENTS *




Instructions:

In a large bowl, mix salt and masa harina together.

Pour 1 1/2 cups of hot water into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency.

Cover the bowl with a cloth napkin and let the dough rest for about an hour.

etc

etc

For Full Instruction: isabeleats.com

Rated 4/5 based on 1790 Reviews